pasta w/ mushrooms & kasha

hands on time: 30 min. | total time: 30 min. | serves 4

kosher salt & pepper
12 oz. farfalle pasta (about 4 1/2 cups)
1/2 cup kasha
1/4 cup olive oil
2 onions, chopped
1 1/2 lbs. button mushrooms, thinly sliced
1/2 cup fresh flat-leaf parsley or dill, chopped
2 Tbsp. butter

> bring a large pot of water to a boil and add 1 Tbsp. salt. add the pasta and kasha and cook until the pasta is al dente and the kasha is just tender, 10 to 12 minutes. reserve 1 cup of the cooking water, drain, and return the pasta and kasha to the pot.

> meanwhile, heat the oil in a large skillet over medium heat. add the onions and cook, stirring occasionally, until golden, 12 to 15 minutes. add the mushrooms and cook, stirring occasionally, until tender, 8 to 10 minutes.

> add the mushroom mixture to the drained pasta and kasha. stir in the parsley, butter, reserved pasta water, 1/2 tsp. salt, and 1/4 tsp. of pepper.

-- this was the first time the mr. made this dish. we felt the kasha was over cooked, so he's going to make the kasha according to the directions on the box instead of the recipe; then add it at the end.